Chicken Tacos with Corn and Black Bean Salsa

Chicken Tacos with Corn and Black Bean Salsa

• 1 lb boneless skinless chicken thighs

• 1 tsp. ground cumin

• 1 tsp smoked paprika

• 1 tsp. salt plus more to taste

• 1 ear of corn, kernels removed

• 1 cup canned black beans, rinsed

• 1/4 cup minced red onion

• Zest and juice of 1 lime

• Tortillas for serving and basill for garnish

In a medium bowl sprinkle the chicken thighs with the cumin, smoked paprika, 1 teaspoon salt and 2 tablespoons olive oil. Stir well and let chicken marinate for about 30 minutes in the fridge.

While the chicken marinates combine the corn, black beans, red onion, zest and lime juice and large pinch of salt.

Preheat a grill pan (or outdoor grill) over medium heat. Grill the chicken thighs for about 14 minutes or until a meat thermometer reads 165°F, flipping halfway through. Let the chicken rest for 5 minutes. Slice the chicken into strips.

Build the tacos by taking a tortilla and adding a handful of the chicken followed by a spoonful of the salsa. Top with avocado, pickled red onion, and basil if you have it. Serve warm.